Roasted Beet Crostini

The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sautéed with olive oil and garlic for the topping.
Beets and goat cheese make a delicious puree.
Photo by Chef ..
Beets and goat cheese make a delicious puree.
Beets and goat cheese make a delicious puree.

PREP TIME

50

minutes

TOTAL TIME

140

minutes

SERVINGS

16

servings

PREP TIME

50

minutes

TOTAL TIME

140

minutes

SERVINGS

16

servings

Ingredients

  • 1

    bunch beets with greens attached, (see Tip)

  • 16 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal

  • 2

    tablespoons extra-virgin olive oil, divided

  • 6

    cloves garlic, minced

  • 1

    tablespoon sherry vinegar, or red-wine vinegar

  • 2

    tablespoons water

  • 1/4

    teaspoon salt

  • 4

    ounces creamy goat cheese

  • 1/4

    teaspoon freshly ground pepper

Directions

Preheat oven to 400ºF. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1 1/2 hours, depending on the size of the beets. Uncover and let cool. Reduce oven temperature to 350°F. Thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat. Peel the cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve the remaining beets for another use).

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